White chocolate and pistachio ice cream

Serves 6

full-cream milk 500ml

double cream 500ml

vanilla extract

egg yolks 4

caster sugar 4 tbsp

white chocolate 200g

pistachios 100g, shelled and finely chopped

Pour the milk and cream into a nonstick saucepan, add a few drops of vanilla extract and bring to the boil. Turn off the heat. Put the egg yolks and the sugar into a bowl and whisk until thick and creamy, then pour the hot vanilla cream over the egg yolks and sugar, stirring with a wooden spoon.

Rinse the pan, then pour in the custard mixture and place over a moderate heat. Stir almost constantly, but do not boil. When the mixture will coat the back of your wooden spoon, remove from the heat. If the custard shows any sign of curdling, plunge the saucepan into cold water and whisk furiously until all the steam has gone and the graininess disappeared.

In a pan over hot water, melt the white chocolate, then pour the custard into the chocolate and stir. Leave to chill, then pour into an ice-cream machine and churn until almost set. Add the chopped pistachios just as the ice cream is approaching readiness, then scoop the mixture into a cold freezer box and leave to freeze.

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